BULK Canning 235 Jars in 2 Days | How I Make it Easy!

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BBQ Sauce Inspritation

We bought 500 lbs of tomatoes and processed them all over 2 days. It was a ton of work, but 100% worth it. I have a high tunnel and grow lots of tomatoes myself, but this year has been so unstable weatherwise that my harvest isn't likely going to be very good. We go through a ton of tomatoes here, so we need a lot of jars either way. I hope you enjoy joining us to see how many jars we get!

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The content provided on the Little Mountain Ranch YouTube channel is for informational and entertainment purposes only. While we strive to provide accurate and helpful information, we are not professionals. The techniques, ideas, and suggestions shown in our videos are based on our personal experiences and should not be taken as professional advice. Please conduct your own research, consult with professionals, and consider your local regulations and individual circumstances before making any decisions related to homesteading, farming, or any other practices shown on our channel. We will not be held liable for any losses, injuries, or damages arising from the display or use of this information. Always exercise caution and prioritize safety when attempting any project or task.

[LittleMountainRanch]

Hi friends,
I don't send out more than a few newsletters a month, so you don't have to worry about spam from me. 
Have a wonderful day!

[janicecraig]

I showed my husband your canning success. He looked at my five jars of salsa on the counter and wisely said nothing. That’s 35 years of marriage for you! Well done with the tomatoes.

[deannaclayton]

My mom used to take me down into the cellar and show me all of the things she had canned each autumn . The jars glistened like jewels. She smiled and was so proud of her hard work. I swore I would never do any canning. After mom and dad passed my husband was able to salvage that shelving unit my dad had built to hold mom’s canned food. Guess who started canning 😊.

[guntaweiland]

Amazing job Chelsea. Your calm, humor-filled videos are a delight. In my 78 years I had never canned anything until last year. My favorite homesteaders have given me courage I didn’t know I had. Now I’ve done a few jars and feel so productive. We’re never too old to learn something new. Thank you!

[roseannejacquette]

I canned 18 pints of chicken bone broth yesterday and felt very accomplished. Wish I’d known at age 20 what I know now would have been an added blessing. My mom always canned. I remember the tomato days. She was a champ of a mom. I miss her everyday.

[ninarice]

I ate a jar of canned greenbeans i found in my moms root cellar that was 39 yrs old & we ate them for supper! It made a believer out of me!

[dianamorris]

The best part of canning is that first snow storm. My husband brags to his co workers about the food room in the basement. When they are rushing to leave work and stop for groceries, he just laughs. There response - what are you going to do? He says well it depends on my wife. We have everything we need in the basement. We have a freezer of meat and a room filled with veggies. We could have anything, soup stew, casserole. Steak, chops and baked potatoes, anything. We won't be eating pizza and fast food all weekend.

[DiannaAtherton]

I am an avid canner going on 60 years now. I built a canning room with two stoves side by side so that I can can several pressure canners at the same time. My dream room lol.

[yoginimichelleh]

I thought I was the only one who has to get completely showered and tidied up before canning! It makes me much more productive and more efficient, I’ve found😊.

[annamineer]

I learned from Becky at Acre Homestead that if you strain off some of the juice and jar it as your tomatoes are cooking down, you get two products for the time of one and your sauce gets thick more quickly! Definitely doing that next time!! Thin juice for cooking rice or making soup stock is awesome to have! Just can it too!

[carmybeggs]

Just discovered your vlog. Although I am 80 years old and live by myself, I enjoy watching homemaking shows. Yours is the best…no proselytizing, no silly non essential nonsense, just good cooking, canning, and growing. Thank you. I can now discard shows I don’t really enjoy.

[joanmayfield]

Here's my favored processing - buy another chest freezer. Cut the stem end off of big Roma tomatoes, double up all those bread sacks you keep - fill and lay flat in a chest freezer. Keep stacking. Take a sack out mid winter. Dump them in the sink . use the sprayer w/ hot water. The skins slide right off them I sauce them in the winter when we can use the stove heat in the house. 1, 000 X less messy. And the saucing in the winter makes the house smell good. Or knock how many tomatoes you need for soups or chilis.

[vanna]

We just did 400 pounds, spaghetti sauce, pizza sauce, diced tomatoes, stewed tomatoes and salsa 🥵

[Melindalot]

Can we all just step back and take a breath for a minute?!?! Girl you wear me out! No way I would even attempt what you did but you do inspire me to do more.

[kelsiegoodman]

I canned for my first time ever about a week ago. I canned 5 jars of tomato sauce, 2 jars of pickled banana peppers and 3 jars of peach salsa. It was fun! You’re amazing for the amount of canning you can get done!

[kathleenmcpartlan]

Chelsea, I have heard that over the years, the tomatoes that we can have been modified and the acidity of said fruit are inconsistent. That is , not as acid as the old stock... That is why we have been adding a little lemon juice to the process. My grandmother taught me that back 40 years ago!
500 pounds of tomatoes, wow, you must see them in your sleep! Best~k

[tamaraameling]

I unfortunately learned the hard way to wear shoes while canning. I was branching tomatoes in a pot with a pasta strainer insert. When I quickly put that full strainer back in the boiling pot just wearing socks, it sloshed up and over the pot giving me a third degree burn on the top of my foot. Many many days and Dr. Visits later I was okay. Lesson learned!

[BobG]

Great video, Chelsea. I love the way you think. Fyi, I started pressure-canning tomatoes (skin on) without added acid a few years ago. These were grown in my garden, no pesticide sprays. I merely rinsed them in cool/warm water to remove dust and dirt, quartered them, cut out the stem base, and packed them into jars. I, too, questioned the logic of adding acid when canning under pressure and chose to ignore it. We have eaten some of these tomatoes over two years after canning -- and the last jar tasted as good as the first, with no ill effects. I've done this with Roma and Beefsteak tomatoes with equal success.

[karenlord]

I have 16 pints of baked beans in my canner right now, I can’t imagine doing over 235 jars! You are very impressive, thanks for sharing all your knowledge!

[AcornHillHomestead]

While this is all common sense, very few people focus on preparing ourselves and the homes before canning. The less distracted we are by in the adjoining spaces, the more productive we are. This actually goes without saying on most projects but especially with canning. Thanks for reminding us of the importance of being well prepared in advance of canning day. This is a great lesson for new canners.